Next Article in Journal
Experimental and Theoretical Electron Paramagnetic Resonance (EPR) Study on the Temperature-Dependent Structural Changes of Methylsulfanylmethane
Next Article in Special Issue
Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions
Previous Article in Journal
The Chemical Composition and Nitrogen Distribution of Chinese Yak (Maiwa) Milk
Previous Article in Special Issue
In Vitro and in Vivo Anti-Hyperglycemic Effects of Omija (Schizandra chinensis) Fruit
Int. J. Mol. Sci. 2011, 12(8), 4896-4908; doi:10.3390/ijms12084896
Article

In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+

1,* , 1
, 1
, 2
 and 3
Received: 17 June 2011; in revised form: 20 July 2011 / Accepted: 21 July 2011 / Published: 3 August 2011
(This article belongs to the Special Issue Advances in Nutraceutical Research)
View Full-Text   |   Download PDF [269 KB, updated 19 June 2014; original version uploaded 19 June 2014]   |   Browse Figures
Abstract: Dietary antioxidants play an important role against oxidation, an underlying mechanism in the incidence of chronic diseases. Greens+ is a commercially available preparation containing a variety of plant-derived ingredients. The aim of the current study was to evaluate the antioxidant potential of the methanolic extract of greens+ powder using in vitro and in vivo techniques. In vitro studies were conducted using a liposome model system to simulate biological cell membranes. Total antioxidant potential and polyphenol content of the herbal preparation was measured. For in vivo analysis, 10 healthy human subjects consumed either three or six teaspoons of greens+ per day for four weeks. Blood samples were analyzed at baseline and at the conclusion of the treatment period for total antioxidant capacity, polyphenol content, protein, lipid and LDL oxidation, and the level of glutathione peroxidase. Results showed that greens+ supplementation was well tolerated and increased serum antioxidant potential at higher levels of intake in a dose-dependent manner. HPLC analysis showed the presence of quercetin, apigenin, kaempferol and luteolin in the supplement. Plasma analysis indicated the presence of kaempferol only. A statistically significant (p < 0.05) reduction in protein and lipid oxidation was observed. Based on its antioxidant properties, the results suggest that greens+ might play a role in reducing the risk of chronic diseases involving a burden of oxidative damage.
Keywords: dietary supplements; polyphenols; antioxidants; liposomes; herbal supplement; greens+; oxidative stress dietary supplements; polyphenols; antioxidants; liposomes; herbal supplement; greens+; oxidative stress
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


MDPI and ACS Style

Rao, V.; Balachandran, B.; Shen, H.; Logan, A.; Rao, L. In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+. Int. J. Mol. Sci. 2011, 12, 4896-4908.

AMA Style

Rao V, Balachandran B, Shen H, Logan A, Rao L. In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+. International Journal of Molecular Sciences. 2011; 12(8):4896-4908.

Chicago/Turabian Style

Rao, Venket; Balachandran, Bashyam; Shen, Honglei; Logan, Alan; Rao, Leticia. 2011. "In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+." Int. J. Mol. Sci. 12, no. 8: 4896-4908.


Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert